This very traditional recipe is still a firm favourite in households lucky enough to have leftovers from their Sunday roast lamb leg. The homemade gravy is the real secret ingredient to this roast lamb pie-that’s-not-a-pie so make sure you make plenty!
- Last night’s roast lamb leg
- Leftover gravy – preferably made from deglazing the roasting dish, thickening with flour and flavouring with marmite!
- Any leftover veges or add frozen peas and/or thinly sliced carrots
- Tomato sauce
- Worcester sauce (optional and if you don’t have quite enough gravy!)
- Salt & pepper to taste
- Potato & kumara mash
- Grated cheese
First, you need to trim off all the available roast meat from your leg of lamb and blitz it to a mince crumb. Tip minced lamb into a bowl as you go then add in your leftover gravy and vegetables. From this point on, it’s all a matter of taste. We like to add plenty of tomato sauce to add a touch of sweet and tomato to our dish. You can add Worcester sauce if you need plus water if the pie mix is still too dry. Don’t be shy with the salt & pepper either as this needs to carry your mash topping as well.
Place your pie mix into a dish and top with mash – we like a sweet and salty kumara mash topping for our lamb pie but you can make yours just with potato or go full vege with a pumpkin mash topping! And don’t forget the grated cheese! Put plenty on ‘cause that’s what will give that yummy crusty finish.
Bake uncovered in a 180C oven for 45mins for a good size pie dish or less if you only have a small dish. Enough to get everything combined will and heated through.
This is the ultimate leftover cooking! You’ll be fending off the requests for seconds at the next Sunday roast just so you can cook an even bigger Shepherd’s Pie next time!